Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia-Reference-Cited by-同舟云学术

Microbiological and shelf life assessment of chilled eviscerated whole chicken broilers in Saudi Arabia

Published:1994-09 Issue:4 Volume:35 Page:519-526
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Al‐Mohizea I. S.,Mashhadi A. S.,Fawwal A.,Al‐Shalhat A.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071669408417717

Reference32 articles.

1. Characteristics of Microorganisms Associated With Hot-Packaged, Washed and Immersion Chilled Broilers

2. Ascorbic Acid Dipping as a Means of Extending Shelf Life and Improving Microbial Quality of Cut-Up Broiler Parts

3. Ayres, J.C. Microbial implications in the processing of poultry. Proceedings: 2nd International Congress of Food Science and Technology. Aug.22–27, Warsaw, Poland.

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